Chef's

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Across
  1. 2. Pre-baking a pie crust before adding the filling
  2. 4. The inner texture and cell structure of a baked cake
  3. 6. The wire tool used to blend dry ingredients and break up lumps
  4. 8. What yeast does to produce bubbles and lift dough
  5. 9. Gently turning batter with a spatula to preserve air pockets
Down
  1. 1. A velvety emulsion of chocolate and warm cream
  2. 3. Carefully controlling chocolate heat to get that perfect snap
  3. 5. Description of egg white peaks that stand completely straight up
  4. 7. Passing flour through a mesh to eliminate lumps
  5. 8. Rich, dense confection that melts in your mouth